Being a good Canadian boy means two things for sure: Belief in universal health care and that Saturday night means Hockey Night in Canada. From the time I was 16 Saturday night was a battle cry for the boys to get together, watch the games, and try to kill each other with spicy, and I mean spicy, Chilli Con Carne. Each of the guys had their own recipes and little tricks. Most of them were great; John’s experiment with nutmeg and cinnamon was an epic failure. So here is my Chilli con Carne recipe so you can put the hurt on your buddies. It is spicy (fair warning) you can always pull back on the chillies if you are cooking it for your weak tongued friends. Going with the Canadian theme I recommend throwing on some Tragically Hip as you cook this one. Don cherry and the Kingston boys will be proud.
Chilli con Carne to the tune of Wheat Kings
1-2 onions-diced 4 cloves of garlic- minced
4 small red Thai chillies diced 1 lb ground beef
1 lb ground pork 8 white mushrooms- sliced
2 scotch bonnet peppers 3 tbsp chilli powder
1 tbsp cayenne pepper salt and pepper
1 28oz (796ml) can crushed tomatoes
2 bottles of beer dash of hot sauce
2 tbsp of vegetable oil Sour cream
1. Heat oil in a stock pot. Add onions, beef, and pork brown and crumble.
2. Reduce heat. Add garlic, red chillies, chilli powder, and cayenne pepper. Stir to coat meat in the spices.
3. Pierce the scotch bonnets with the tip of your knife a bunch of times. Add to the mix whole.
4. Add tomatoes and the beer let simmer until reduced to a chilli type consistency about an hour.
5. Add mushrooms. Stir and salt and pepper to taste. Cook for another 10-15 minutes.
6. Add hot sauce. Stir. (If you want more heat at this point add more chilli powder and Cayenne pepper.)
7. Remove the stewed scotch bonnets. Spoon it up into bowls with a dollop of sour cream.
*Make sure you have some bread and milk on hand, drinking more beer will only make the heat more intense but fun none the less. Enjoy.
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